Our last month has been very busy and between our two schedules we did not have a second to spare! I have been finishing up my bachelor’s degree, which has been, needless to say, very time consuming. We are so glad to be back with the prospective of being on summer vacation with more time to update the blog with recipes.
Today’s recipe is eggplant with parsley, mint, ginger, onion and garlic. Eggplant (or aubergine) is very difficult to cook correctly. It is too often not cooked enough, overcooked, or drenched in oil. We have recently bought a new cookbook called Comme un chef (Larousse edition), it is fantastic! It is very detailed a mere 655 pages long, and explains how to cook pretty much anything. We used the book’s technique to cook the eggplant and came up with the recipe ourselves. Continue reading